Spicy Lentils

Rinse the orange lentils under cold water until the water runs clear, then drain well.

Heat the vegetable oil in a large, heavy-bottomed pot over medium heat until shimmering.

Add the chopped onion and cook, stirring occasionally, until softened and lightly golden.

Stir in the grated ginger and crushed garlic, cooking for 1 minute until fragrant.

Add the ground coriander seed, turmeric, crushed cumin seeds, crushed cardamom seeds, and cayenne pepper, stirring constantly to bloom the spices in the oil.

Pour in the rinsed lentils and stir to coat with the spiced oil, then add 4 cups of water and salt.

Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered.

Stir in the canned tomatoes (or fresh peeled tomatoes) and continue simmering until the lentils are tender and the liquid has reduced to a thick, porridge-like consistency.

Taste and adjust seasoning with additional salt or cayenne pepper as needed.

Serve hot as an accompaniment to rice or flatbread.